Rose Parks’ Featherlite Peanut Butter Pancakes

12 servings

Ingredients Close up of pancakes with butter and maple syrup on white plate.

1 cup flour
2 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
1 large egg
1 1/4 cups milk
1/3 cup smooth peanut butter

1 tbsp+ vegetable oil or melted vegetable shortening to grease pan

Instructions

Sift together dry ingredients: flour, baking powder, salt, and sugar.
Mix together wet ingredients (minus the oil) with a fork till smooth: egg, milk, peanut butter.
Add dry ingredients to wet, mixing lightly-- do not overmix, or pancakes will turn out heavy and dense. A few lumps are okay.
Grease your skillet or griddle with oil or shortening (I use peanut oil). Heat skillet over medium (or heat electric griddle to 275 degrees F). Test heat by flinging a droplet of water onto the surface of the skillet-- it should sizzle and evaporate, but not pop or crackle.
Pour the batter by scant 1/4 cupfuls to form pancakes on the hot skillet.
Let the pancakes cook for 1-2 minutes till bubbles rise to the surface of the batter and burst.
When the pancakes turn golden brown on the bottom, flip them. Let the pancakes continue to cook for 1-2 minutes longer till golden brown on both sides and cooked all the way through. Re-grease the skillet periodically between batches, if needed.
Serve pancakes immediately. To keep the pancakes warm while you're cooking, place them on a plate covered by a towel in a 175 degree oven. Use an oven mitt when removing the plate from the oven, it will be hot!
Serve warm with butter and maple syrup. Delish!

This would be delicious served with fresh or canned fruit too.

Enjoy!

BNH logo-Medium.tif from Tori’s Kitchen

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